Jamaican Jerk Seasoning Paste

There are lots of variations on this classic, all-purpose seasoning paste from Jamaica. Everyone will agree, though, that allspice, garlic, thyme, and lots of Scotch bonnet or habanero chiles are absolute must-haves for a good jerk paste. A little bit really goes a long, long way. Just a few tablespoons will season a large chicken, 2 pounds large shrimp, 2 pork tenderloins, a 6-pound pork shoulder (bone-in), a large flank steak or 2 pounds skirt steak, or 2 to 3 whole 2-pound fish. Chicken and meat can marinate in it overnight, but fish and shellfish are fine with just a few hours.

Ingredients

4 large garlic cloves, peeled

4 scallions (white and tender green parts), cut into 1-inch pieces

1 tablespoon fresh thyme leaves

1 Scotch bonnet chile, seeded

One 1-inch piece fresh ginger, peeled and coarsely chopped

2 tablespoons distilled white vinegar

1 tablespoon water

1 tablespoon firmly packed dark brown sugar

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

Salt

Instructions

1Combine the garlic, scallions, thyme, chile, ginger, vinegar, water, brown sugar, allspice, and nutmeg in a blender or food processor and pulse into a fine paste. Season with salt.